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Friday, September 23, 2016

Triple Chocolate Mousse Cake - recipe

Ingredients for the dough (for a 24 cm in diameter round tray):
  • 90 grams of powdered sugar
  • 60 grams of crushed almonds
  • 20 grams of cocoa powder
  • 4 egg whites
  • 1 spoon with sugar
  • a bit of salt

Ingredients for the black chocolate filling:
  • 200 grams of black chocolate
  • 300 grams of fresh cream
  • 3 grams of gelatin foil
  • 1 spoon with sugar

Ingredients for the milk chocolate filling:
  • 200 grams of milk chocolate
  • 300 grams of fresh cream
  • 3 grams of gelatin foil

Ingredients for the white chocolate filling:
  • 200 grams of white chocolate
  • 300 grams of fresh cream
  • 3 grams of gelatin foil



First, prepare the dough.

Mix the cocoa powder with the sugar and the crushed almonds.


Preheat the oven at 190 Celsius degrees.

Beat the egg whites with the sugar and the salt until fluffy.

Mix them with the cocoa/almond composition.


In an oven tray covered with a baking paper add the composition and put it in the oven for 15 minutes or until ready.

When ready, let it cool!

Prepare the black chocolate filling.

Mix 100 grams of fresh cream with the chopped black chocolate and let it melt at slow fire.

In a separate bowl put the gelatin foil in cold water and let it hydrate.

When the chocolate melted, let it cool a bit and then add the hydrated gelatin foil. Mix until well incorporated.


Beat the remaining fresh cream with the sugar and then add the cooled chocolate composition.


ASSEMBLY:  Now that the dough layer is cooled, put it on a plate in a detachable circle. Cover it with the black chocolate filling and put it in the fridge for 1 hour.

Prepare the milk chocolate filling:

Above a slow fire, quickly mix the chopped chocolate with 100 grams of fresh cream.

Let it cool a bit, then add the hydrated gelatin foil and mix.


Beat the remaining fresh cream and incorporate it slowly into the chocolate composition.

ASSEMBLY:  Take out the cake from the fridge and add the milk chocolate filling over the black chocolate filling. Put it back in the fridge for another hour.
 


Prepare the milk chocolate filling:

Over a slow fire, quickly mix the white chocolate with 100 grams of fresh cream and let it melt.

When cooled, but still warm, add the hydrated gelatin foil and mix.


Beat the remaining fresh cream and then incorporate it into the white chocolate composition.


ASSEMBLY:   Take out the cake from the fridge and add the last filling. Put the cake back in the fridge for a few hours, preferable over night.


For the decoration of the cake, just grate some black chocolate above and it´s ready or you can spread some cocoa and slice some fruits.


Enjoy!


The original recipe can be found here

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